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Ingredients
- 4 pounds bone-in chicken pieces, with skin ( I used drumsticks and thighs)
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 7 cloves of garlic
- 1 tablespoon oregano
- 2 teaspoons sea salt
- 1/3 cup halved or quartered prunes
- 1/4 cup capers w/ juice
- 8 green olives – halved (optional)
- 2 bay leaves
Details
Servings 6
Preparation
Step 1
1.In a blender, puree red wine vinegar through the sea salt until the garlic is smooth.
2.Pour into a container large enough to hold all your chicken pieces (a Ziploc bag would work too).
3.Add the remaining ingredients and mix to blend marinade ingredients.
4.Add your chicken pieces, and make sure all pieces are evenly coated and touched by the goodness!
5.Place in the fridge and marinate 24 HOURS!! No, a couple of hours is not the same, so RESIST!
6.When you are ready to cook, remove the pieces and place them in a large roasting pan with all the marinade.
7.Preheat your oven to 400 degrees.
8.Roast the chicken for 45-60 minutes until well cooked and the the skin in golden brown and crispy
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